POLL: PIE!

[Equinox Moon]

Yummy Pies

17 votes, 1 pass | Time left: Unlimited
	Apple
	2 (12%)
	Pumpkin
	1 (6%)
	Cherry
	0 (0%)
	Rhubarb or Strawberry Rhubarb
	1 (6%)
	Key lime
	1 (6%)
	French Chocolate Silk
	1 (6%)
	Coconut Cream
	2 (12%)
	Lemon
	1 (6%)
	Pecan
	4 (24%)
	Other (comment below)
	4 (24%)
	1 DU member did not wish to select any of the options provided.
Show usernames Disclaimer: This is an Internet poll

[blueinredohio]

1. Peach!

[Equinox Moon]

2. Of course!

[Laffy Kat]

16. Yep. nt

[Wolf Frankula]

19. Peach

n/t

Wolf

[MissMillie]

36. This one

followed closely by lemon meringue.

[Lunabell]

3. Of course I picked key lime.

I'm from Florida.

[Equinox Moon]

4. Yum. With a crumble crust?

[Lunabell]

6. Yes, Graham cracker.

It's my wife's favorite too.

[chillfactor]

5. apple with a slice of cheddar cheese.

[Equinox Moon]

8. Decadent!

[Generic Brad]

7. I'm feeling banana cream

And add some coconut and whipped cream. That is pie heaven, friend.

[Equinox Moon]

12. Almost a coconut cream

but with bananas. I'm just saying... the coconut cream option is lonely in this poll. Ha!

Funny screen name - Generic Brad -

[Different Drummer]

9. I'll take a slice of pecan pie with Cool Whip, please! n/t

[Equinox Moon]

10. Cool Whip? Yuck!

Homemade whipped cream! It's so easy!

[IADEMO2004]

11. All of the Above

edit add

Cheesecake is pie too.

[Equinox Moon]

13. "CheeseCAKE" how is that pie?

[IADEMO2004]

15. Pluto not a planet, cheesecake not cake.

[CTyankee]

14. Cherry. My favorite since choldhood.

[kimbutgar]

17. Boysenberry

[sprinkleeninow]

18. Chocolate Walnut Pie

[Totally Tunsie]

21. Blueberry, please, with vanilla ice cream!

Can't believe no other votes for blueberry!!!

[Equinox Moon]

22. Oh! how did I miss Blueberry!

Blueberry with vanilla ice creme is classic!

[Totally Tunsie]

23. Well, yuh...

[spooky3]

27. Ditto nt

[Snellius]

40. Yes. Yes. Yes. Hands Down!

I grow up in California and for all it's fruits California did not grow very good berries. Something about needing the cold. Blueberries especially were bitter and tasteless. Then I went to New Jersey, the Garden State (or Garbage State, some from some parts would call it) and my host at dinner brought this pie with funny-looking black things inside. It was so great. "What kind of pie is this?" Blueberries. Mouth dropped open and never looked back.

[True Dough]

42. Another vote for blueberry!

Apple is also delicious but blueberry is my #1!

[KY_EnviroGuy]

24. Homemade pecan, slightly warmed with....

a scoop of vanilla ice cream.

As we might say in the South, "so good it would make you smack your mammy"..........

Homemade peach cobbler with ice cream is a close second!........

[NotASurfer]

25. Pie buffet

Anybody know a restaurant with one?

[Equinox Moon]

35. No, maybe it is your business?

[smirkymonkey]

26. Rhubarb!

My all-time favorite! I love Rhubarb anything!

[MontanaMama]

29. Agreed. Rhubarb pie is IT.

No strawberries allowed. I had a gin/rhubarb gimlet cocktail just last night. Delicious. 🍸

[Canoe52]

31. +1,000,000 don't even put strawberries in the same room of the rhubarb pie.

[MustLoveBeagles]

28. French Chocolate Silk

[Talitha]

30. Blueberry!

[caraher]

48. Yes!

[Grasswire2]

32. when I was THE PIE BAKER for a popular coffee house...

....I was interested to learn what the most requested was, in this PNW city.

Peach. I make it with brown sugar and a touch of bourbon. I was surprised, though.

[Algernon Moncrieff]

33. How is Sweet Potato not on the list?

Ingredients
4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust
Maple Whipped Cream, optional, recipe follows
Maple Whipped Topping:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
2 tablespoons maple syrup

Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

https://www.foodnetwork.com/recipes/calleys-sweet-potato-pie-recipe-2085595

[Equinox Moon]

34. How is it different than pumpkin?

They seem the same to me.

[Algernon Moncrieff]

37. OK - first, don't ask anyone down south that question

...unless you have some serious time on your hands for a lecture.

The taste is similar, but one is made from pumpkins while the other is made from sweet potato is the short answer.

[IrishEyes]

43. I vote for sweet potato pie as well.

[red dog 1]

38. Fresh Peach Pie, a la mode

and/or Chocolate Cream pie [not French chocolate silk]



Kick for getting my mind off "The Horror That Is Trump" for a few minutes

[lastlib]

39. Mincemeat!

My grandmother made a KILLER mincemeat pie! (god rest her soul!)

[NeoGreen]

41. Elderberry, with a dash of...

...raspberries.

[Algernon Moncrieff]

44. How is Chicken Pot Pie not on the list

https://www.foodnetwork.com/recipes/chicken-pot-pie-2145191

Cooked Chicken:
One 2- to 3-pound chicken fryer, cut up

Chicken Pot Pie:
3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 tablespoons (1/2 stick) butter

1/4 cup all-purpose flour

2 cups low-sodium chicken broth or stock

1 chicken bouillon cube

1/4 cup white wine, optional

1/2 cup frozen peas

1 cup heavy cream

2 sprigs fresh thyme

1 teaspoon kosher salt, or more as needed

Black pepper

1/2 recipe Thyme Pastry, recipe follows

Thyme Pastry:
3 cups all-purpose flour

1 teaspoon salt

1 1/2 cups (3 sticks) cold butter

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

1 sprig fresh thyme leaves

Chicken Pot Pie:
For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.

Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
Pour the chicken mixture into a deep pie pan or small casserole dish.

Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.

To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.

Thyme Pastry:
For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)

Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.

Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.

For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.

Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!

With pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Cook’s Note
Prepare the filling and pie crust ahead of time. Just keep them separate in the fridge until you're ready to assemble and bake. Or, fully assemble, cover tightly and freeze, unbaked, until ready.

[Equinox Moon]

45. Awe, come-on... man...

Sweet potato vs pumpkin, and now chicken! Chicken? Sweet stuff is the theme here.



I can't change the poll. It won't let me add to it once it had been posted.

[GoCubsGo]

46. Floor pie.

[Tikki]

47. Like pizza pie...any pie is all about the crust.

If you don’t like the crust the filling is just a bowl full of fruit or flavored cream.

That said...I love a piece of a tart apple pie.


Tikki

[edbermac]

49. Boston Creme.